2 sweet potatoes, peeled and chopped
1 brown onion, chopped
2 chicken or vegetable stock cubes
2 tbsp Tom Kha paste
1/2 to 1 cup thickened cream
In a saucepan, place onion and sweet potato and add enough water to cover. Crumble in stock cubes and bring to the boil.
Simmer until sweet potato is ready to be mashed. Place into a blender and blend until smooth.
Add enough water to bring soup to your preferred consistency.
In a separate bowl, add Tom Kha paste to a small amount of hot water and stir until thoroughly dissolved.
Add mix to soup and reheat in saucepan until boiling. Stir in thickened cream to taste.